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Monday, June 15, 2015

Grilled Balsamic-Garlic Crusted Pork Tenderloin


Grilled Balsamic-Garlic Crusted Pork Tenderloin

Yield: Serves 6.


4-5 garlic cloves, finely minced or crushed
 2 tablespoons balsamic vinegar
 2 1/2 teaspoons coarse salt (or less to taste)
 1/2 teaspoon freshly ground pepper
 2 tablespoons olive oil
 2 pork tenderloins (about 1¼ pounds each)

 2 tablespoons canola oil (if preparing in oven)


Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, and then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy sauté pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

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